LA DESPENSA KEY BISCAYNE

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge not knowing how to calibrate a thermometer using the cold method. Coached person in charge. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Surenma working for more than 60 days with no proof of training. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed Surenma working for more than 60 days with no proof of training. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging done for Serrano and Iberico ham. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at kitchen. Warning

Basic - Equipment in poor repair. Observed flip top handle missing at RIC. Repeat Violation Warning

Basic - Food stored on floor. Observed plastic container of oil on floor at kitchen area. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Equipment in poor repair. Observed flip top lid missing handle.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cured meats Iberian ham at grab and go cooler held over forty eight hours and vacuum packed onsite without a HACCP.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at kitchen entrance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at shelf near hand washing sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided agreement to operator. Operator signed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No soap provided at handwash sink.

Intermediate - Packaged food not labeled as specified by law. Observed Gazpacho soup missing labeling information.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Packaged food not labeled as specified by law. Observed gazpacho soup missing labeling information.